Luscious caramel coated apples with the twist of popping candy perfect for Hallowe’en or Bonfire Night Fortunately, there are Sussex apples in abundance to choose from that have the right content of tart fruitiness to balance the sweet toffee.This week, the Red Devil apples are still quite small and tart and have a wonderful pink flecked flesh. Alternatively, on the medium tart side, you could try a Red Pippin…but for children, the sweetness of the smaller Cox varieties are probably the most appealing.
These three varieties are all quite firm and will stand up to being stuck on a stick without breaking (you don’t want to lose the precious toffee) – and without graininess.
None of our local apples are waxed, by the way.
- 8 apples (try Red Pippin, Red Devil or Cox)
- 250g of caster sugar
- 2 tbsp of golden syrup
- 15g of popping candy
This recipe is another from Great British Chefs
Also, if you don’t have a sugar thermometer, then here’s a handy website with lots of information about sugar testing.
Stages of Sugar
When cooking sugar, it will go through several stages as it boils; the more moisture that evaporates from the mixture the higher the temperature will rise. Different recipes call for the sugar to cook to different stages depending on what is being made and what is expected as the end result. The different stages are described as follows:
OK and this is probably teaching granny to suck eggs – but protect your hands and fingers! the most painful burn I’ve ever experienced was a sugar burn, as molten sugar is impossible to get off the skin quick enough to prevent it burning further. One experience of hours of a throbbing hand was enough! Wear long oven mitts to protect your hand and keep a pan of icy water to hand, just in case. Avoid any long jewellery or hair that could transfer any drips of melted sugar.
One last tip we were given was – don’t be discouraged if you burn it first time. Keep the temperature low and take it slowly. Even professional chefs sometimes mess up sometimes.